Reis & Irvy’s Frozen Yogurt Robot
Reis and Irvy’s has the world’s first robotic frozen yogurt vending kiosk, 19 Degrees, and we have the video that shows it in action.
Reis and Irvy’s has the world’s first robotic frozen yogurt vending kiosk, 19 Degrees, and we have the video that shows it in action.
The Art Assignment is a weekly PBS Digital Studios production hosted by curator Sarah Urist Green, and in this episode they show how you can use what you have available now to eat like artist Vincent Van Gogh did.
With the weather as cold as it is sometimes in the Northern Hemisphere, it’s good to know that there is award winning hot chocolate out there to soothe and please your mind and body.
See this year’s Winner rankings and ratings for some of the Best Hot Cocoa and Drinking Chocolate Awards! (www.hotchocolateawards.com)
TasteTV and the International Chocolate Salon have selected some of the top hot chocolates from around the World. If you are looking for some of the best, take a look at these and the results from our tasting panel’s luscious experience.
They include:
To see more about the Hot Chocolate Awards, as well as rankings in categories such as Taste, Texture, and Ingredient Combinations, go to www.HotChocolateAwards.com or here: http://www.internationalchocolatesalon.com/4th-annual-hot-chocolate-award-winners/
If you are feeling a little chilly on the outside or on the inside, this beef stew will melt even the coldest of hearts. Beef stew is a tried and true classic, yet this one has a few twists that add some unexpected tastes to a staple of seasonal dishes. Miami’s Chef Adrianne’s Maximum Flavor version throws in another dimension by roasting the vegetables before adding them to the stew for braising. This includes two different kinds of squash, ensuring that your taste buds will go for a warm and delicious flavor ride.
Serves: 6-8
Ingredients:
Directions:
Preheat the oven to 400 degrees F. In a large bowl, toss carrots, potatoes, celery, and squashes with a bit of olive oil. Sprinkle with salt and pepper to taste. Place in a roasting pan and bake for 15-18 minutes. Meanwhile, season beef with salt and pepper then toss in flour. Shake off excess. In a large Dutch oven or large pot, heat 1 tablespoon of the olive oil over medium-high heat, brown the meat in 3 batches being careful not to overcrowd.
Transfer the meat to a large plate and set aside. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for 2 minutes more. Add the beef with its juices back to the pan. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the roasted vegetables and peas. Cover and place back in oven for about an hour more. Serve the stew hot, or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least one day ahead.
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense to enhance another, providing maximum flavor.
www.instagram.com/chefadrianne
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TasteTV and the International Chocolate Salon have selected and award 4 of the Best Chocolates for Valentine’s Day, or for anytime when Romance is on the Menu.
Air France has decided that in some cases airplane food should be fun and casual, especially for its younger passengers. The airline has has added a new item to its A La Carte Menu selection for various long-haul flights: “My Fun Menu”
“My Fun Menu”, created from high-quality ingredients, is designed for the taste buds of the most demanding gourmands. This new offer notably meets the expectations of teenagers and young adults.
Main dish:
Dessert:
Sweet treat:
In the Economy and Premium Economy cabins, Air France now offers five A La Carte Menus on flights departing from Paris to all destinations.
The options include:
Le Marché de Jean Imbert – an exclusive culinary creation designed by the rising star of French cuisine;
Une Sélection Lenôtre – a meal exclusively designed by the famous Lenôtre restaurants and boutiques;
Ocean Menu – a seafood specialty menu offering a taste of the sea on board the flight;
Tradition Menu – an array of French gourmet products allowing customers to enjoy the famous French culinary heritage;
My Fun Menu – a feel-good menu to satisfy our young gourmands.
To learn more about Air France’s A La Carte Menus, visit https://www.airfrance.us/US/en/common/resainfovol/achat/menu_a_la_carte.htm.